My sister put me on to a new bread recipe. It is one of Annabel Langbein's, and has mashed potato in it.... Yes. I hear you. "What a hassle" you're thinking... but NO, it is soooo worth it, even more so if you have left over mash in the fridge just asking to be transformed into a new meal!
This recipe is so quick and easy, great to make the night before and let rise overnight to bake for morning tea/lunch the next day.
Ingredients
Crusty flat bread dough
1 1/2 cups warm (not hot) water
1 1/2 tsp dry yeast granules
1 packed cup cooked mashed potato
4 1/2 cups high-grade flour, plus extra for kneading
2 tsp salt
Topping
1-2 tbsp extra virgin olive oil
2 tbsp fresh rosemary leaves
1/2 tsp sea salt
*This recipe makes 2 large loaves.
Directions
Place warm water in a large mixing bowl. Sprinkle yeast over the water
and allow to stand for 2 minutes. Mix in the mashed potato and the 1/4 cup of
olive oil. Stir in the flour and salt and mix until the dough just
starts to come away from the sides of the bowl.
Turn
the dough on to a lightly floured board and using lightly oiled hands
knead about 30 times. (*Note
it is a quite a
wet dough so don't be tempted to add more flour. I was totally
frustrated with the 'wetness', and inability to really knead the dough,
but so glad I persevered). Place the dough into a lightly oiled bowl. Cover
with muslin/tea towel or gladwrap and leave to rise in a warm place for 3-4
hours until it has doubled in bulk. You can also leave it in the
fridge, covered to rise slowly over night.
When
you're ready to cook your bread, place a baking stone on the centre shelf of the oven and preheat to 220C. Turn the risen dough on to a lightly floured board, divide in
half and shape each half into a ball. Roughly flatten one ball on to a
tray lined with baking paper, pressing the dough out an oval shape
about 25 x 20cm. Use your fingertips to press dimples in to the top of
the loaf, then drizzle with the olive oil and sprinkle with the
rosemary and sea salt.
Slide
the baking paper with the dough on it off the tray and on to the preheated baking stone. Bake for about 25 minutes until golden. When
cooked the bread will sound hollow when you tap it. Remove from the
oven and allow to cool on the baking stone for a few minutes and then transfer to a rack to
cool.
Repeat
with the other ball of dough. If you want to save the second ball of
dough to use later, place it in a lightly oiled bowl, cover with a clean
cloth and place in the fridge for up to 48 hours. It also freezes
well. Just thaw fully before pressing out and baking.
